Serves: 2
Total Calories: 1,131

1 pound chicken liver rinsed, drained and cut in small pieces
2 tablespoons vegetable oil
1 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons shallots chopped
2 tablespoons onions chopped
1/2 cup whipped cream
1 cup butter or margarine, softened and cut in pieces
1 tablespoon parsley minced
Whipped butter
Minced parsley
Unsalted crackers

At least 2 1/2 hours or up to 2 days before serving:

In a 10- inch non-stick skillet over high heat, sauté chicken livers in hot oil until no longer red. Sprinkle with salt and pepper. Reduce heat to medium.

Add shallots and onion. Sauté for 4 minutes or until shallots are transparent but not browned. Cool slightly.

Transfer liver mixture to a food processor bowl fitted with a metal blade or a blender container. Cover and process or blend until smooth.

With motor running, slowly add cream, then butter or margarine and parsley and continue to process or blend until very smooth, scraping as needed. Spoon mixture into a 3-cup crock or decorative bowl.

Spread surface of paté with butter to seal. Cover and refrigerate at least 2 hours or up to 24 hours. If making more than 4 hours ahead, remove from refrigerator 1 hour before serving to soften. Garnish with parsley. Serve with crackers.

Nutritional Facts:

Serves: 2
Total Calories: 1,131
Calories from Fat: 1,120

More Recipes from the Make And Take Cookbook Cookbook:
Antipasto For A Crowd
Bacon Crisps
Bacon-Stuffed Eggs
Beefy Dill Dip
Brie In Puff Pastry
Chicken Liver Paté
Curried Appetizer Pie
Don's Italian Sausage
Meatballs In Beer Sauce
Olive Cheese Ball
Seattle Shrimp Appetizer
Vegetable Cheese Tart